Specialty Coffee Retailer

Specialty Coffee Retailer February 2014

Specialty Coffee Retailer is a publication for owners, managers and employees of retail outlets that sell specialty coffee. Its scope includes best sales practices, supplies, business trends and anything else to assist the small coffee retailer.

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8 | February 2014 • www.specialty-coffee.com SHOP SECRETS soon-to-be ourishing co ee chain. "When we started that store, it was never with the idea that we would start one location and see how it went; it was all a part of a bigger plan to roll out more locations," Herman says. at grand plan was critical in the following stores. "Six months a er opened our rst store, we opened our second store. And both of those two stores were in a small town of 6,000 people, so it was relatively small. Our third store ended up being in that same town," says Herman, who learned how to run multiple stores before spreading out to the surrounding area. "It's been a very well thought out plan, carefully executed plan to put in store a er store a er store in a sequential manner that made sense in this tight geographic community that we're in," Herman says. e careful plan that drove their expansions le out no details. To keep close control over their co ee, they simply had to source and roast their own beans. "We source from all over the world," said Herman. "We look for relationships with speci c farms that are along the lines of how want things produced as opposed to a large cooperative where we really don't know the practices of those speci c farmers." Roasting everything for the chain is a major operation, but meant jobs for the area and an assurance of quality beans. " at allows us to control all the aspects of what we do there as well," Herman says. "It's a full-time job for sure. Everything we do is a major production just because of the sheer volume of 14 stores and the fact that we don't outsource and try to take care of everything in house." e legwork is well worth it, especially in the Northwest where people know their co ee. Herman said the extreme measures they take to nd, import and roast the co ee helps them stand out from the other shops. "Is there a di erence? Yes," Herman says. "I think we can go to origin and nd a certain farmer that's doing things a certain way that has great practices, we think it translates to a better tasting product." T W C . Biscotti Gourmet giorgiocookieco.com 877.668.2998 06-9 shop secrets SCR0214.indd 8 2/6/2014 12:05:08 PM

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